Türkiye’ye Gelen Yabancı Turistlerin Yerel Yiyecekleri Tüketme Niyeti Üzerine Planlı Davranış Teorisi Kapsamında Bir Araştırma** (Within the Scope of Planned Behavior Theory A Research on the Consumption Intention of Local Foods of Foreign Tourists Coming to Turkey)
DOI:
https://doi.org/10.21325/jotags.2018.329Keywords:
Theory of planned behavior, Local food, Behavioral ıntentionAbstract
During their travel, eating and drinking activities of tourists are no longer a tool and has become a goal. When choosing a travel destination, the food of the country or region to be traveled is seen as a significant attraction. The aim of this study is to determine the foreign tourists visiting Turkey behavioral intentions toward local food consumption. For this purpose, the survey was conducted to foreign tourists who visited Turkey three different destinations and experience local food. Planned Behavior Theory (PDT), one of the most preferred theories in the field of social psychology, was used to determine the behavioral intentions of tourists for local food consumption. In the scope of the research, 644 questionnaires which collected from 47 different nationalities in three determined destinations were taken in evaluation. When the findings are examined, it was determined that the attitude, subjective norm and perceived behavioral behaviors of the tourists affected behavioral intentions.
References
Ajzen, I. (1988). Attitudes, personality and behavior. Chicago: Dorsey Press.
Ajzen, I. (1991). The theory of planned behavior, Organizational Behavior and Human Decision Processes, 50, 179-211.
Ajzen, I. and Fishbein, M. (2000). Attitudes and the attitude-behavior relation: reasoned and automatic processes, European Review of Social Psychology, 11(1), 1-33.
Alphan, E. (2017). Turistik destinasyonlarda yerel yiyecek tüketimine etki eden faktörler üzerine bir araştırma. Yayımlanmamış yüksek lisans tezi, Gazi Üniversitesi Sosyal Bilimler Enstitüsü, Ankara.
Anderson, J. C. and Gerbing, D. W. (1988). Structural equation modeling in practice: A review and recommended two-step approach. Psychological Bulletin, 103(3), 411–423.
Au, L. and Law, R. (2002). Categorical classification of tourism dining. Annals of Tourism Research, 29(3), 819-833.
Bagozzi, R. P., Yi, Y. and Phillips, L. (1991). Assessing construct validity in organizational research. Administrative Science Quarterly, 36, 421-436.
Baloglu, S. and Usakli, A. (2017). Summarizing data. In Sirakaya, E., Uysal, M., Hammit, W. E. & Vaske, J. J. (Eds.), Research Methods for Leisure, Recreation and Tourism (2nd Edition). UK: CABI Publishing.
Beardsworth, A., and Keil, T. (2011). Yemek ve toplum çalışmasına bir davet: yemek sosyolojisi. (Çev. A. Dede) Ankara: Phoenix.
Bessiere, J. (1998). Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis, 38(1), 21–34.
Bosona, T. G and Gebresenbet, G. (2011). Cluster building and logistics network integration of local food supply chain. Biosystems Engineering, 108: 293-302.
Boyne, S., Williams, F. and Hall, D. (2002). The isle of arran taste trail. In A. M. Hjalager and G. Richards (Eds.). Tourism and Gastronomy, London: Routledge, 91- 114.
Brenes, G. A., Strube, M. J. and Storandt, M. (1998). An application of the theory of planned behavior to exercise among older adults. Journal of Applied Social Psychology, 28(4), 2274-2290.
Brown, T. J. (1999). Antecedents of culturally significant tourist behavior. Annals of Tourism Research, 26(3), 676-700.
Carpenter J. and Bithell J. (2000). Bootstrap confidence intervals: when, which, what? A practical guide for medical statisticians. Statistics in Medicine, 19, 1141-1164.
Chang, R. C., Kivela, J. and Mak, A. H. (2010). Food preferences of Chinese tourists. Annals of Tourism Research, 37 (4), 989–1011.
Chang, R. C., Kivela, J. and Mak, A. H. (2011). Attributes that influence the evaluation of travel dining experinece: When east meets west. Tourism Management, 32 (2), 307–316.
Chang, W. and Yuan, J. (2011). A taste of tourism: visitors’ motivations to attend a food festival. Event Management, (15), 13-23.
Charters, S. and Ali-Knight, J. (2002). Who is the Wine Tourist?, Tourism Management, 23(3), 311-319.
Choe, J. Y. (2017). Effects of tourists’ local food consumption value on attitude towards local food, food destination image and behavioral intention, Doctoral Dissertation, The Hong Kong Polytechnic University School of Hotel and Tourism Management, Hong Kong.
Ciğerim, N. (2001). Batı ve Türk mutfağı'nın gelişimi, etkileşimi ve yiyecek-içecek hizmetlerinde Türk mutfağının yerine bir bakış, Türk Mutfak Kültürü Üzerine Araştırmalar, Yayın no: 28, (48-63), Ankara: Takav Matbaa.
Cohen, J. and Hanno, D. M. (1993). An analysis of underlying constructs affecting the choice of accounting as a major. Issues in Accounting Education, 8(2), 219-238.
Cohen, E. and Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755–778.
Conn, V. S., Tripp-Reimer, T. and Maas, M. L. (2003). Older women and exercise: Theory of planned behavior beliefs. Public Health Nursing, 20(2), 153-163.
Conner, M. and Armitage, C. J. (1998). Extending the theory of planned behavior: A review and avenues for further research. Journal of Applied Social Psychology, 28(15), 1429-1464.
Conner M., Norman P. and Bell R. (2002). The theory of planned behavior and healthy eating. Health Psychology, 21(2), 194-201.
Corigliano, A. (2002). The route to quality: Italian gastronomy networks in operations. In A.M. Hjalager and G. Richards (Eds.), Tourism and gastronomy, London: Routledge, 166- 185.
Çela, A., Lankford, J. K. and Lankford, S. (2007). Local food festivals in Northeast Iowa communities: A visitor and economic impact study. Managing Leisure, (12), 171–186.
Darby, K., Batte, M. T., Ernst, S. and Roe, B. (2008). Decomposing local: A conjoint analysis of locally produced foods, American Journal of Agricultural Economicsvol. 90: 476-486.
Deveci, B., Türkmen, S., ve Avcıkurt, C. (2013). Kırsal turizm ile gastronomi turizmi ilişkisi: Bigadiç örneği. Uluslararası Sosyal ve Ekonomik Bilimler Dergisi, 3 (2), 29-34.
Doğdubay, M. ve Giritlioğlu, İ. (2008). Mutfak turizmi., C. Avcıkurt ve N. Hacıoğlu. (Editörler) Turistik ürün çeşitlendirmesi. Ankara: Nobel Yayın Dağıtım, 433-456.
Du Rand, G.E and E. Health. (2006). Towards a framework for food tourism as an element of destination marketing, Current Issues in Tourism, 9 (3), 206-234.
Du Rand, G. E., Heath, E. and Alberts, N. (2003). The role of local and regional food in destination marketing: A South African situation analysis, Journal of Travel & Tourism Marketing, 14, 97-112.
Dunn, K. (2008). Fast food consumption: Application and extension of the theory of planned behaviour to incorporate affective response and implicit associations. Doctoral Thesis, University of Adelaide, School of Psycholgy and Discipline of Medicine, Australia.
Eriksen, S. N. (2013). Defining local food: Constructing a new taxonomy three domains of proximity. Acta Agriculturae Scandinavica, Section B - Soil & Plant Science 63 (1): 47-55.
Erkorkmaz, Ü., Etiken, İ., Demir, O., Özdamar, K. ve Sanisoğlu, S. Y. (2013). Doğrulayıcı faktör analizi ve uyum indeksleri. Türkiye Klinikleri Journal Medical Science, 33(1), 210-223.
Feenstra, G. (2002). Creating space for sustainable food systems: Lessons from the field. Agriculture and Human Values, 19(2), 99-106.
Fischler, C. (1988). Food, self and ıdentity. Social Science Information. 27 (275-293).
Galloway, G., Mitchell, R., Getz, D., Crouch, G. and Ong, B. (2007). Sensation seeking and the prediction of attitudes and behaviours of wine tourists. Tourism Management, 29(5), 950-966.
Greenslade, J. H. and White, K. M. (2005). The prediction of above-average participation in volunteerism: a test of the theory of planned behavior and the volunteers functions inventory in older Australian adults. The Journal of Social Psychology, 145(2), 155-172.
Hair, J. F., Black,W. C., Babin, B. J., Anderson, R. E. and Tatham, R. L. (2005). Multivariate data analysis (6th edition). New Jersey: Prentice Hall.
Hall, C. M., and Macionis, N. (1998). Wine tourism in Australia and New Zealand. In R. W. Butler, M. Hall and Jenkins, J. (Editors.), Tourism and recreation in rural areas (197-224), Wiley.
Hall, M. C. and Mitchell, R. (2001). Wine and food tourism, In: N. Douglas (Eds), Special interest tourism: Context and cases Brisbane, Australia: John Wiley And Sons, 307-329.
Hall, C. M. and Sharples, L. (2003). The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. In C. M. Hall, L. Sharples, R. Mitchell, N. Macionis and B. Cambourne (Eds.), Food tourism around the world: Development, management, and markets, Oxford: Butterworth Heineman, 1-24
Hall, C. M. and Mitchell, R. (2005). Gastronomic tourism, comparing food and wine tourism experiences, In: M. Novelli (Eds.), Niche tourism, contemporary ıssues, trends and cases, Oxford: Butterworth Heineman, 73-88.
Hegarty, J. A. and O’Mahony, G. B. (2001). Gastronomy: A phenomenon of cultural expressionism and an aesthetic for living. International Journal of Hospitality Management, 20(1), 3-13.
Henderson, J. C. (2009). Food tourism reviewed, British Food Journal, 111 (4), 317-326.
Hjalager, A. and Corigliano, M.A. (2000) Food for tourists – determinants of an image. International Journal of Tourism Research 2, 281–93.
Hjalager, A. M. and Richards, G. (Eds.) (2002). Tourism and gastronomy. London: Routledge.
Horng, J. S. and Tsai, C. T. (2010). Government websites for promoting East Asian culinary tourism: A cross-national analysis. Tourism Management, 31(1), 74-85.
Hoyle, R. H. (1995). Structural equation modeling: Concepts, issues, and applications. Sage Publications.
Hsu, F. C. (2014). Food tourism: Consumer behaviour in relation to traditional food. Doctorol Dissertation, The University of Queensland, Australia.
Hu, L. T., and Bentler, P. M. (1999). Cutoff criteria for fit indexes in covariance structure analysis: Conventional criteria versus new alternatives. Structural Equation Modeling: A Multidisciplinary Journal, 6(1), 1-55.
Hu, M. M. (2009). Developing a core competency model of ınnovative culinary development, International Journal of Hospitality Management, 29, 582-590.
İnternet: UNESCO (2017). World city of gastronomy. Creatives cities network. Web: https://en.unesco.org/creative-cities/home adresinden 25.09.2018 tarihinde alınmıştır.
Joppe, M. (2003). Optimising tourism destination development in Canada, International Journal of Contemporary Hospitality Management, 15(6), 308-311.
Kaiser, F. G. and Gutscher, H. (2003). The proposition of a general version of the theory of planned behavior: predicting ecological behavior. Journal of Applied Social Psychology, 33(3), 586-603.
Karim, S. A. (2006). Culinary tourism as a destination attraction: an empirical examination of the destination’s food ımage and ınformation sources, Doctorol Dissertation, Oklahoma State University, ABD.
Kassem N. O. and Lee J. W. (2004). Understanding soft drink consumption among male adolescents using the theory of planned behavior. Journal of Behavioral Medicine, 27(3), 273-296.
Kılıç, G. D. (2017). Turistlerin her şey dahil otellerde yerel yiyecek tüketim davranışları: Antalya’da bir araştırma. Yayımlanmamış yüksek lisans tezi, Akdeniz Üniversitesi Sosyal Bilimler Enstitütüsü, Antalya.
Kim K., Reicks, M. and Sjoberg, S. (2003). Applying the theory of planned behavior to predict dairy product consumption by older adults. Journal of Nutrition Education and Behavior, 35(6), 294-301.
Kim, Y., Mincheol, K., Goh, B. and Antun, J. (2009). A comparison between first-timers and repeaters at a food event, Journal of Culinary Science & Technology, 7, 239-249.
Kim, Y. G., Eves, A. and Scarles, C. (2009). Building a model of local food consumption on trips and holidays: A grounded theory approach. International Journal of Hospitality Management, 28 (3), 423-431.
Kim, Y. H., Goh. B. and Jingxue, Y. J. (2010). Development of a multi-dimensional scale for measuring food tourist motivations, Journal of Quality Assurance in Hospitality & Tourism, 11 (1), 56- 71.
Kivela, J. and Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality and Tourism Research, 30(3), 354-377.
Kline, R. B. (2011). Principles and practice of structural equation modeling (3rd edition). New York: The Guilford.
Küçük, E. (2011). Planlanmış davranış teorisi çerçevesinde mali müşavir (smmm) olma niyetinin altında yatan faktörlerin analizi. Zonguldak Karaelmas Üniversitesi Sosyal Bilimler Dergisi, 7(14), 145- 162.
Lam, T. and Hsu, C. H. C. (2004). Theory of planned behavior: potential travelers from China. Journal of Hospitality & Tourism Research, 28(4), 463-482.
Law, R, Cheung, C. and Lo, A. ( 2004). The relevance of profiling travel activities for improving destination marketing strategies. International Journal of Contemporary Hospitality Management, 16(6), 355-362.
Lee, S.Y. (2007). Structural equation modeling: A Bayesian approach (Vol. 711): John Wiley & Sons.
Lemmens, K. P.H., Abraham, C., Hoekstra, T., Ruiter, R. A. C., De Kort, W. L. A. M., Brug, J. and Schaalma, H. P. (2005). Why don‘t young people volunteer to give blood? An investigation of the correlates of donation intentions among young nondonors. Transfusion, 45(6), 945-955.
Long, L. M. (2004). Culinary tourism. Lexington: The University Press of Kentucky.
McKercher, B., Okumuş, F. and Okumuş, B. (2008). Food tourism as a viable market segment: It's all how you cook the numbers! Journal of Travel & Tourism Marketing, 25: 2, 137-148.
Marsh, H. W., Hau, K. T., Balla, J. R. and Grayson, D. (1998). Is more ever too much? The number of indicators per factor in confirmatory factor analysis. Multivariate Behavioral Research, 33, 181-220.
Meler, M. and Cerovic, Z. (2003). Food marketing in the function of tourist product development. British Food Journal, 105(3), 175-192.
Molz J. G. (2007). Eating difference: The cosmopolitan mobilities of culinary tourism, Space and Culture, 10(1), 77-93.
Nevşehir İl Kültür ve Turizm Müdürlüğü (2018). Nevşehir ili turizm istatistikleri.
Nummedal, M. and Hall, M., (2006). Local food and tourism: an investigation of the New Zealand South Island’s bed and breakfast section’s use and perception of local food. Tourism Review International, 9, 365-378.
OECD (2016). Tourism and trends.
Okumuş, B., Okumuş, F. and McKercher, B. (2007). Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey, Tourism Management, 28, 253-261.
Okun, M. A. and Sloane, E. S. (2002). Application of planned behavior theory to predicting volunteer enrollment by college students in a campus-based program. Social Behavior and Personality, 30(3), 243-250.
Özgen, I. (2013). Uluslararası gastronomiye genel bakış. Sarıışık, M. (Ed.) Uluslararası gastronomi, Ankara: Detay Yayıncılık, 1-32.
Özkaya, E. ve Gündeğer, M. (2014). Yöresel ürünlerin gastronomi turizminde kullanımı: Ayvacık örneği. 1. Ulusal Meslek Yüksek Okulları Sosyal ve Teknik Bilimler Kongresi, Zonguldak.
Quan, S. and Wang, N. (2004). Towards a structural model of the tourist experience: an illustration from food experience in tourism. Tourism Management, 25 (3), 297-305.
Park, K. S., Reisinger, Y. and Kang, H. J. (2008). Visitors' motivation for attending the south beach wine and food festival, Miami beach, Florida. Journal of Travel & Tourism Marketing, 25 (2), 161-181.
Plummer, R., Telfer, D., Hashimoto, A. and Summers, R. (2005) Beer tourism in Canada along the Waterloo-Wellington Ale trail. Tourism Management, 26(3), 447-458.
Pyo, S. S., Uysal, M., and McLellan, R. W. (1991). A linear expenditure model for tourism demand, Annals of Tourism Research, 31, 619-630.
Rand, G., Heath, E., and Alberts, N. (2003). The role of local and regional food in destination marketing: A South African situation analysis. In C. M. Hall (Eds.), Wine, Food, and Tourism Marketing, New York: The Haworth Hospitality Press, 77-96.
Rausser, G. C. (1992). Predatory versus productive government: The case of US agricultural policy. Journal of Economic Perspective 6(3):133–157.
Raygor, A. D. (2016). The theory of planned behavior: Understanding consumer ıntentions to purchase local food in Iowa. Master Thesis, Iowa State University, Ames, Iowa.
Richards, G. (2002). Gastronomy: An essential ingredient in tourism production and consumption? In A. M. Hjalager and G. Richards, (Eds.), Tourism and Gastronomy London: Routledge, pp. 3-20.
Sanchez-Canizares, S. M. and Lopez-Guzman, T. (2012). Gastronomy as a tourism resource: Profile of the culinary tourist. Current Issue in Tourism, 15 (3), 229-245.
Shenoy, S. S. (2005). Food tourism and the culinary tourist. Doctorol Dissertation, Clemson University, South Carolina, ABD.
Suhr, D. D. (2006). Exploratory or confirmatory factor analysis? In.Cary: SAS Institute, 1-17.
Smith, S. and Costello, C. (2009). Segmenting visitors to a culinary event: motivations, travel behavior, and expenditures, Journal of Hospitality Marketing & Management, 18, 44-67.
Soner, F. (2013). Gastronomy tourism: a solution for small cities marketing and local development, Master’s Thesis, Yeditepe University Social Science Institute, İstanbul.
Sparks, B. (2007). Planning a wine tourism vacation? Factors that help to predict tourist behavioral intentions, Tourism Management 28, 1180-1192.
Telfer, D. J. and Wall, G. (1996). Linkages between tourism and food production, Annals of Tourism Research, 23(3), 635-653.
Telfer, D. J. (2001). Strategic alliances along the Niagara wine route, Tourism Management, 22, 21-30.
Torres, R. (2002). Toward a better understanding of tourism and agriculture linkages in the Yucatan: tourist food consumption and preferences. Tourism Geographies 4 (3), 282-306.
Torres, R. (2003). Linkages between tourism and agriculture in Mexico. Annals of Tourism, 30(3), 546-566.
Trivette, S. A. (2015). How local is local? Determining the boundaries of local food in practice. Journal of Agriculture and Human Values. (32): 475-490.
Tse, P. and Crotts, J. C. (2005). Antecedents of novelty seeking: International visitors’ propensity to experiment across Hong Kong’s culinary traditions. Tourism Management, 26, 965-968.
Türksoy, A. (2002). Yiyecek ve içecek hizmetleri yönetimi, Ankara: Turhan Kitabevi.
Uşaklı, A. (2016). Turistik tüketici deneyimi: Beş yıldızlı resort otellerde bir uygulama. Doktora Tezi, Gazi Üniversitesi Eğitim Bilimleri Enstitüsü, Ankara.
Usakli, A. and Kücükergin, K. G. (2018). Using partial least squares structural equation modeling in hospitality and tourism: Do researchers follow practical guidelines? International Journal of Contemporary Hospitality Management, https://doi.org/10.1108/IJCHM-11-2017-0753
Verbeke W. and Vackier I. (2005). Individual determinants of fish consumption: Application of the theory of planned behaviour. Appetite, 44(1), 67-82.
Vermeir I. and Verbeke W. (2008). Sustainable food consumption among young adults in Belgium: Theory of planned behaviour and the role of confidence and values. Ecological Economics, 64(3), 542-553.
Wilcox R. R. (2012). Introduction to robust estimation and hypothesis testing. Third Edition, Elsevier Acedemic Press,
Williams, P. (2001). The evolving images of wine tourism destinations. Tourism Recreation Research, 28(2), 3-10.
Wood, N. E. (2001). The interdependence of farming and tourism ın vermont: Quantifying the value of the farm mindscape, Unpublished Masters Thesis, University of Vermont, ABD.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Journal of Tourism & Gastronomy Studies
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
